- 1 bag farfalle (bowtie) pasta
- 1 jar hearts of palm, sliced
- 1 can artichoke hearts, sliced
- 8 oz cherry or grape tomatoes, sliced
- 1/2 cup chopped parsley
- Light Champagne vinaigrette
Cook pasta according to package instructions. Drain and cool.
Mix hearts of palm, artichoke hearts, parsley, and cherry tomatoes with cooled pasta and dress with Light Champagne vinaigrette.
Check for seasoning and add salt and pepper, as desired.